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Chopped Salad with Miso Dressing

A colourful salad packed with lots of delicious flavours and textures. Sweetened with local honey, the miso dressing is light and flavourful – the perfect complement. 

Preparation Time: 20 minutes

Serves 4 to 6


  • 3 tbsp (45 mL) vegetable oil
  • 2 tbsp (25 mL) each white miso paste and apple cider vinegar
  • 1 tbsp (15 mL) each Ontario Honey and water
  • 1 tsp (5 mL) sesame oil
  • 1 clove garlic, pressed
  • 1 cup (250 mL) each cooked bulgur and cooked frozen shelled edamame
  • 1 cup (250 mL) thinly chopped Ontario Cabbage (red or green)
  • 1/2 cup (125 mL) chopped Ontario Red Onion
  • 1/2 cup (125 mL) Ontario Greenhouse Cherry Tomatoes, cut in half
  • 1/4 cup (50 mL) chopped fresh Ontario Mint Leaves
  • 2 Ontario Mini Greenhouse Cucumbers, halved and chopped
  • 1 Ontario Greenhouse Sweet Yellow Pepper, chopped into bite-size pieces
  • 8 to 12 Ontario Greenhouse Boston or Leaf Lettuce Leaves, torn
  • 1/4 cup (50 mL) Ontario Peanuts, chopped
  • Freshly ground pepper, to taste


In small bowl, whisk together oil, miso, vinegar, honey, water, sesame oil and garlic until smooth. Set aside.

In large bowl, combine bulgur, edamame, cabbage, onion, tomatoes, mint, cucumbers and yellow pepper. Drizzle with dressing; toss to coat.

Divide lettuce among plates. Top with vegetable mixture; sprinkle with peanuts and black pepper.

Tip: Substitute edamame with 1 cup (250 mL) chopped cooked Ontario Chicken or Turkey.

Nutritional Information:

1 Serving (When recipe serves 6):

PROTEIN: 8 grams

FAT: 12 grams



FIBRE: 5 grams

SODIUM: 205 mg Top Stories

Blue Jays secure playoff berth

The Toronto Blue Jays are returning to the post-season. Toronto secured an American League playoff spot when the visiting Texas Rangers beat the Seattle Mariners 6-1 tonight.

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